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Tamales de Dulce




Source of Recipe


Reyna Cruz






Recipe Introduction


Makes about 50 small Tamales.





List of Ingredients



• 1/2 pound lard or shortening(1C), melted
  
• 1/2 pound butter
  
• 2 C granulated sugar
  
• 2 T baking powder
  
• 1/4 tsp salt
  
• 5 C masa harina for tamales
  
• 2 C heated milk
  
• 2 packages, corn husks, separated and and soaked in very hat water
  
• 1/2 -1 C raisins
  






Instructions



1. Masa; Place melted lard or shortening and melted butter in a large mixing bowl. Whisk in sugar. Using a wooden spoon, add baking powder and one quarter teaspoon salt, then add the masa harina gradually, stirring to combine. Mix in milk, blending well until masa doesn't stick to sides of bowl. Set aside.
   
2. Tamales; Tear corn husk in half lengthwise. Place about 2 tablespoons of masa near base ( wide end)of corn husk. Place 3-4 raisins on top, ( sprinkle with a few drops of red food color, for festive tamales). Fold husk in half. bringing pointed end to wide end. Than fold in thirds lengthwise. Tie with a strip of corn husk or twine.
   
3. Bring about 2 inches of water, along with 1 tablespoon each, salt and sugar, to a boil in large kettle( don't let water touch steamer rack).Stack tamales in rack lined loosly with leftover corn husks. Cover pot and steam one hour, or until heated through and masa pulls away from husk.
   
4. Check often and replenish water with boiling water as needed. Serve warm or room temperature. Can freeze up to 6 months.
   






Final Comments


Use fresh corn husks if you have them.